Learning objectives
Upon completion of the course, the student is able to

understands and can illustrate the significance of concept in F&B management
can describe and apply principles of F&B product development
can describe and apply principles of selection planning and pricing in a restaurant
can describe and apply principles of purchasing and logistics
can apply principles of business analysis and develop profitability

Contents
• Total quality assurance in a sustainably and safely planned environment.
• Yield and revenue management tools in profitable restaurant business.
• Aesthetics and functions of physical surroundings of restaurants.
• Ethically and environmentally satisfying business in restaurants.
• Managing restaurant service offering
• Analyzing customer relationships from the point of service development.
• Entrepreneurship and/or franchising as a career path based on facts.




Teacher(s) responsible

Learning methods
a. Lectures and related assignments full-time studies
b. Participation in a working life project or another project
d. Learning at work

Working life connections
This course may involve a project work commissioned by an external company.
Internationality

The company may be global business.

Assessing one’s own learning is a compulsory part of the course.

Assessment
The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Grade 1
The student can name and identify different restaurant concepts and understands the need to change the concepts. Knows the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management.

Grade 3
The student can plan restaurant concept change and/or plan a new concept.
Understands the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management. Can participate in assessments and management in restaurant business.

Grade 5
The student can plan and implement and manage restaurant concept change and/or develop a new concept.
Knows and utilizes the control functions of a restaurant as well as practise revenue management.
Assesses and manages performance in restaurant operations.